CLA (conjugated linoleic acid) is a naturally occurring omega-6 fatty acid found in relatively large quantities in some foods like dairy products, beef, veal and turkey. Due to the unique chemical structure of CLA which has two double bonds separated by one single bond, compared to regular linoleic acid, CLA functions quite differently from regular linoleic acid, the kind found in sunflower oil or safflower oil. Specifically, CLA may help with reducing bodyfat, increasing lean body mass, promoting immune function, preventing muscle wasting, and may have antioxidant qualities.

It may be noted that grass fed beef and milk from cows fed on grass have much higher concentrations of CLA, which can explain some of the modern epidemic of degenerative diseases that we are seeing.

Here are some research references on Conjugated Linoleic Acid at National Institutes Of Health

• Six months supplementation with conjugated linoleic acid induces regional-specific fat mass decreases in overweight and obese. [Br J Nutr. 2007]
• Supplementation with conjugated linoleic acid for 24 months is well tolerated by and reduces body fat mass in healthy, overweight humans. [J Nutr. 2005]
• Conjugated linoleic acid reduces body fat mass in overweight and obese humans. [J Nutr. 2000]
• The effect of 6 months supplementation with conjugated linoleic acid on insulin resistance in overweight and obese.